If I have to choose a favorite season, it would have to be autumn. The colors of the leaves, the cooler temperatures, and all of the smells of fall just make me giddy. It’s the time when I pull out my sweatshirts and sit outside with a cup of coffee or tea and just enjoy the moment with a great book. You see, in middle Georgia summer prevails from May until October. It is near the end of September and tomorrow is the last day of summer – it’s 90 degrees here still. Almost half of the year is summer, ya’ll. While I love living where I do, this isn’t right. I am a Pennsylvania girl – where seasons are pretty much equally split over the year. Fall colors on the leaves last more than a mere blink back home. Seriously, you blink and the leaves go from gorgeous to dead on the ground. Sigh.
With the beginning of Fall (according to the calendar), it has me making, buying, and dreaming of all things pumpkin. I don’t care that it’s 90 degrees outside, I was at Starbucks, in line, on the first day of Pumpkin Spice Latte season. I’ve heated up my oven and baked pumpkin bread – twice with more to come. I have pinned pumpkin this, apple that, and soups to try. I just would like the weather to catch up to the calendar here.
As much as I would love to visit the coffee shops for pumpkin spiced lattes or coffees every single day, my wallet tells me it isn’t going to be possible. I decided to make my own Pumpkin Spice Creamer at home and this recipe did not disappoint me. All the flavors of pumpkin spice with the nuttiness of the almond milk, made with real pumpkin, and just the right amount of sweetness from the maple syrup. Inexpensive to make compared to buying a latte every day and one batch lasts up to a week in the refrigerator.
Of course, it really only lasted a few days when you have more than one cup of coffee a day so I made a mental note to double the recipe next time. Next time being as soon as I post this. It’s so good – coffee shop flavors at home! Did I mention that this Pumpkin Spice Creamer is delicious in coffee AND tea? It’s true. Really, you must try it.
- 1½ cups vanilla almond milk (or you can use whole milk)
- 2 tbsp pumpkin puree (use REAL pumpkin puree not pumpkin pie filling)
- 2 tbsp pure maple syrup
- ¾ - 1 tsp pumpkin pie spice (see notes)
- 2 cinnamon sticks
- In small saucepan over medium-high heat, add the almond milk, pumpkin puree, maple syrup, and pumpkin pie spice and whisk together. Add cinnamon sticks and bring to boil, whisking occasionally.
- Let boil for 1 minute, then remove from heat and let creamer cool in pan 5 minutes before using in your coffee.
- Add creamer to your coffee as you would normally use creamer. I use about 2 - 3 tablespoons depending on the size of my coffee mug.
- Feeling fancy - add whipped cream and a sprinkle of cinnamon.
- Store leftovers in refrigerator for up to 1 week. Shake well before using.
Don't have pumpkin spice? No worries, you can make your own. For 1 teaspoon pumpkin pie spice, substitute ½ teaspoon ground cinnamon plus ¼ teaspoon ground ginger, ¼ teaspoon ground allspice, and ⅛ teaspoon ground nutmeg.
Recipe slightly adapted from Sally's Baking Addiction
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